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    Cranberry Walnut Muffins


    4 eggs
    1/2 cup shortening
    1/2 cup coconut palm sugar
    1/2 cup coconut flour
    1/8 teaspoon salt
    1/8 teaspoon baking soda
    1/8 teaspoon baking powder
    1 tablespoon vanilla extract
    1 cup dried Cranberries
    1 cup chopped walnuts
    1 1/2 cup 2% Milk


    Preheat your oven to 175 °C / 350 °F. In a stainless steel bowl cream together palm shortening, coconut sugar, and vanilla. Gently add in eggs one at a time, then add milk. Once incorporated mix in coconut flour, salt, baking soda and baking powder, then mix in cranberries and walnuts. Batter should be the consistency of cookie dough. With a large spoon place batter into muffin pan, filling each to the top. Bake for 15-20 minutes or until toothpick inserted comes out clean.

    Yield: Makes 18